Royal baker and pastry cook

Kidney Beans, Brown Sauce. — Cook 1 pint fresh shelled beans in salted water till tender. Drain; shake in saucepan with 1 teaspoon butter 3 minutes. Add 1 cup brown sauce (see Sauces), and simmer 5 minutes. Beets, Cream Sauce. — Wash and boil beets till tender. Rub off skins and slice or dice. To 1 pint add 1 cup white sauce (see Sauces) ; simmer 5 minutes. Other root vegetables may be finished same way. Boiled Cabbage. — Strip off outer leaves, cut in quarters, cut out stalk. Soak in salted water 1 hour. Drain. Have kettle of rapidly boiling water. Add A teaspoon baking soda and cabbage. Cover and keep at galloping boil. Unless very old, cabbage will be done in 1 hour. Press out all water; season well; put in hot dish. Cabbage a la Cauliflower. — Cut cabbage in quarters or smaller sections, rejecting hard inner core, and freshen in cold water. Cook uncovered in boiling, well salted water about 30 minutes, or until tender. The addition of a bit of soda reduces odor and softens cabbage. Keep at a galloping boil. Press out all water by draining through colander, chop fine with large knife. Return to fire, add enough milk to not quite cover, a generous piece of butter, a very little pepper and dredge lightly with flour. Cook until flour is well done, stirring often to prevent milk from burning. Any left over is excellent with addition of 1 or 2 beaten eggs, put in buttered earthen dish, sprinkled on top with stale bread crumbs and baked in a moderate oven until egg is set. Corn Pudding. — To 1 can corn chopped fine or 1 pint corn pulp cut from the cob add 2 beaten eggs, V2 cup milk, V2 teaspoon salt, a speck of pepper. Bake in a buttered pudding-dish, moderate oven, 20 or 30 minutes or until set like custard. Serve hot with meat. Fried Egg Plant. — Wipe the egg plant, cut in 1½-inch slices, soak in salted cold water 1 hour. Dip each slice in beaten egg and fry in butter until inside is very soft, outside brown. Carrots and other Root Vegetables. — Scrape or pare carrots, parsnips, turnips. Dice and cook gently in unsalted water till tender. Drain and reheat in seasoned butter, 1 tablespoon to 1 pint, or in a drawn butter or white sauce. In early summer, when roots are small, water should be salted. Onions should also be boiled in salted water, then finished as here directed. Stewed Corn. — Husk corn. Draw sharp knife down center of each row of grains; press out pulp with back of knife. To 1 pint add A teaspoon salt, A teaspoon sugar, dash pepper, A cup cream or rich milk. Heat and simmer 10 minutes. Fried Onions. — Peel (holding onions and hands under water to prevent tears), wash and cut crosswise so as to form undivided rings. Flour them, fry 5 or 6 minutes. Drain, sprinkle with salt and pepper, and serve with beefsteak. Fried Potatoes. — Pare raw potatoes; cut thin as wafers with sharp knife or patent slicer. Soak 20 minutes in cold water; dry on towel. Throw a handful at a time in kettle of smoking-hot fat; skim out fast as browned and drain on unglazed paper. Sprinkle with salt. Fried Potatoes, 2.— Cut cold boiled potatoes in thick slices, season and sauté in a little hot fat in a frying-pan. Mashed Potatoes. — Boil potatoes in salted water; while hot put through ricer or mash with fork till smooth. Season with salt and pepper ; to 1 pint add 1 tablespoon butter and